- 2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1
- 1 cup thinly sliced cabbage (I use red)
- 1 large bell pepper, thinly sliced (I use red)
- 2 teaspoons minced or chopped garlic
- 1 cup shredded carrots
- 3 large zucchini, spiralized into noodles4
- 2 large chicken breasts, cooked & shredded (about 2-3 cups)2
Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion
- 1/2 cup creamy peanut butter
- 1/3 cup honey
- 2 Tablespoons rice vinegar3
- 2 teaspoons fresh ginger, minced
- 1/3 cup soy sauce (I use reduced sodium)
- 2 Tablespoons sesame oil1
- 1-2 teaspoons Sriracha or any hot chile sauce
- Special Equipment
- Spiralizer (I love the Inspiralizer!)4
- Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
- Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
- Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
- Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
- Sesame oil is KEY in the signature flavor of this dish. I highly advise against using any other oil; the recipe will not taste the same. You can find it in the Asian section of grocery stores.
- I simply boiled chicken until cooked through-- about 12-15 minutes, then shredded it. If you have leftover shredded, chicken from another recipe, use that! Or buy a rotisserie chicken from the store and shred the meat.
- Rice vinegar is also KEY in the signature flavor of this dish. It's a sweet and delicate vinegar you can find in the Asian section of your grocery. Do not use white wine or white vinegar-- they're much too harsh. Rather, you can use cider vinegar because it is more mild but your sauce will not taste the same. Again, rice vinegar is best.
- My spiralizer recommendation: I love the Inspiralizer! If you do not have a spiralizer, just cut the zucchini into super thin strips instead. Or use 1 pound pasta. If using regular pasta, you'll want to cook it before using.